2. Puree minced ginger and combine with wine; set aside. Puree soup with hand-held blender. Adjust to desired consistency with more broth or water.

3. Thirty minutes before serving, add couple of teaspoons of ginger and wine combination, cinnamon and nutmeg to reach desired flavor. Season with salt and pepper to taste and serve with a drizzle of mascarpone cheese on top.

Recipe note: Adding the ginger too early or using the powder form can result in a spicier soup. With dry ginger, the soup gets a more peppery flavor the longer it cooks.